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| Name: | Tom's Chili (Con Carne y Frijoles) | Contributor: | Tom Dietrich |
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| Description: | a not-too-hot Chili (fsvo "not too hot") | Posted: | 1998-02-13 |
| Key words: | chili, beef | Category: | Main Dishes |
| ID: | 402 | Updated: | 2006-04-09 09:47:03 |
| Ingredients: | 1 lb lean beef (chicken would certainly work), diced
1 small red onion, diced 2 large jalapenos, diced olive oil 1 tsp garlic black pepper to taste 3 cans of black beans (OK, so I wimped out on the beans) 1 can tomato sauce 6 oz Red Hook ESB 1 large poblano pepper, core & deseed 1 large bell pepper, core & deseed 2 tsp chili powder cumin 3 drops Dave's Insanity Sauce 3 tsp crushed garlic |
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| Preparation: | Saute beef, onion and jalapenos in small amount of olive oil with 1 tsp garlic and black pepper. When the beef is done, remove from the pan and continue to saute the remainder of the mixture until the onions are
transparent. Drain two of the cans of beans and then dump all three into a large pot. Add the tomato sauce and beer. Dice the poblano and bell pepper and throw them in the pot with all remaining ingredients. Simmer the whole mess till the peppers are done and do any last minute seasoning to taste. |
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| Notes: | It's been intimated to me that sometimes my dishes are a little too spicy
for delicate palates, so in this case, the jalapeno was de-seeded... |
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